Wendy ONeal - Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ

Text and photographs copyright 2016 Wendy ONeal. Design and concept copyright 2016 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.

Published by

Ulysses Press

P.O. Box 3440

Berkeley, CA 94703

www.ulyssespress.com

ISBN: 978-1-61243-633-3

Library of Congress Catalog Number 2016934502

10 9 8 7 6 5 4 3 2 1

Acquisitions editor: Casie Vogel

Managing editor: Claire Chun

Project editor: Alice Riegert

Editor: Phyllis Elving

Proofreader: Lauren Harrison

Front cover design: Richard Rossiter

Interior design/layout: what!design @ whatweb.com

Photographs: Wendy ONeal except on pages 7 and 133 Kate Eschbach

Distributed by Publishers Group West

IMPORTANT NOTE TO READERS: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands or products mentioned or pictured within is claimed or suggested. All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only. The author and publisher encourage readers to patronize the quality brands and products pictured and mentioned in this book. Take special note of the important safety warnings throughout this book, and always use customary precautions for safe food preparation, handling, and storage.

For John, Kaylynn, and Gavin.

I could not have done this without you.

Thank you for inspiring me every day.

Table of Contents

Contents

I grew up in a family that loved outdoor cooking. My dad was always firing up the grill for supper, lighting the smoker for weekend parties, and even teaching himself how to cook outdoors with the Dutch oven. When I married, my husband had no idea that we could make such delicious food at home. Sure, hed had some of my dads cooking, but most of his experience with barbecue or smoked foods came from chain restaurants.

Shortly after we were married, I bought my husband a $50 charcoal smoker and a smoker cookbook, and hes been in love ever since. Weve had cheap smokers, expensive smokers, charcoal smokers, every type of smokerbut my favorite is a good-quality electric smoker. An electric smoker is perfect for hobby cooking. Its easy to use without requiring a lot of fuss during the cooking process.

Im a self-taught cook, but I was given a great foundation in the kitchen by my mom and my Granny. I remember watching cooking shows on PBS when Id get home from school and writing down the recipes as the chefs cooked. I loved learning about new cuisines and discovering kitchen tips, so when the Food Network started I was in heaven. I couldnt get enough! I had no desire to become a chef, I just wanted to be able to feed my family good food. The kitchen is the heart of the home and I love bringing family and friends together over a delicious meal.

Become Your Own Pit Master

My husband claims to be the pit master in our house (shhwell let him think that)! He loves getting outside and cooking meat. (I think Ive heard him grunt like Tim Allen a few times.) Since outdoor cooking is one of my familys favorite things to do on the weekends, I wanted to write this book to share delicious and easy recipes that anyone can make, whether youre new to electric smoking or have been doing it for years.

The recipes in this book use ingredients that are easy to find, and the techniques involved are uncomplicated. There are tons of great smoking books and resources available for all levels of smoking enthusiasts. This book is for the beginning smoker who already enjoys cooking.

Smoking vs. Grilling

Smoking is a low-and-slow cooking process, much different from grilling. Smoking temperatures are usually around 200F to 275F, compared to the high heat typically used for grilling (over 400F). Because smoking uses low heat and the meat is generally farther away from the heat source than it is for grilling, a much longer cooking time is required.